Kale, bean and winter roots soup recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp olive oil
• 3 carrots, peeled and diced
• 3 parsnips, peeled and diced
• 2 celery sticks, diced
• 1 onion, diced
• 2 tsp finely chopped rosemary leaves
• 3 garlic cloves, crushed
• 1.5-2 litres vegetable or chicken stock, hot - use gluten-free if required
• 200-250g cavolo nero or kale, de-stalked and chopped
• 2 x 400g tins cannellini beans, rinsed and drained
• 50g Parmesan or vegetarian alternative, shaved
• 1 tbsp finely chopped rosemary leaves